With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

Meat and seafood products present a viable medium for microbial propagation, which
contributes to foodborne illnesses and quality losses. The development of novel and …

This study mainly analyzed the changes of quality of large yellow croaker treated by pulsed
light during storage at 4° C by studying TVC, TVB-N, TBARS, color, texture, sensory …

BACKGROUND Different ice treatments were applied for the preservation of mackerel
(Pneumatophorus japonicus). The quality changes of samples treated with flake ice …

The combined effect of slightly acidic electrolyzed water (SAEW) and ascorbic acid (AA) on
the melanosis and quality of freshwater prawn (Macrobrachium rosenbergii) over a period of …

To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε‐
polylysine and rosemary extract stored on ice at 4±1° C. About 0.1% ε‐polylysine (PL) and …

This study assessed the combined effect of slightly acidic electrolyzed water (SAEW) and
slightly acidic electrolyzed water ice (SAEW-ice) on the quality of pomfrets over a period of …

This research was to investigate the effect of weakly acidic electrolytic water (WAEW)
treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active …

This study investigated the total viable counts, sensory and physicochemical qualities (total
volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding …

The antioxidant and antibacterial properties of four essential oils (oregano essential oil
(OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf …